Drain the tomatoes from the can, reserving the juice. Then put the tomatoes on a cookie sheet and roast in the oven at about 375 until they soften and get the blackened glow of a roasted vegetable.

In a large stock pot, add the olive oil and heat it so that it sizzles when you drop the shallots in it. Add the onions and sautee until they are translucent. Add the tomatoes, the juice from the tomatoes and chicken broth. Bring to a boil and reduce heat and simmer on low heat about 30 - 45 minutes. Using an emersion blender (or if you don't have one, let the soup cool,) and blend in a blender or food processor. After the soup is fully pureed, return it to the stock pot. Season with salt and pepper to taste. Heat until hot all the way through.

To serve, spoon into soup bowls, and drop a tablespoon of sour cream in the middle of each bowl. Sprinkle freshly chopped parsley on top. You could also sprinkle freshly chopped basil leaves on top.